How To Make Hearty Vegan Slow-Cooker Chili Recipe
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Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onions are translucent.
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Transfer the onions and garlic to a slow cooker.
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Add the diced bell peppers, carrots, zucchini, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Stir well to combine.
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Cover the slow cooker and cook on low heat for 6 hours.
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Serve hot with your favorite toppings such as diced avocado, vegan sour cream, or chopped cilantro.
Nutrition
- Calories : 285kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Sodium : 669mg
- Total Carbohydrates : 50g
- Dietary Fiber : 15g
- Sugar : 10g
- Protein : 14g
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